Recipes

Rainbow Veggie Pancakes with Cottage Cheese

Name: Rainbow Veggie Pancakes with Cottage Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 small sweet potato, shredded; 1 small Yukon Gold potato, shredded; 1 small zucchini, shredded; 1 large carrot, shredded; 2 green onions, chopped; 1 cup Nordica 2% or 4% Cottage Cheese; 0.75 cup all-purpose flour; 2 eggs; 0.5 teaspoon salt; 0.5 teaspoon pepper; 2 tablespoons Gay Lea Spreadables, or as needed; 0.25 cup Gay Lea Sour Cream; 1 cup Shredded Cheddar cheese

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This is a great way to get your kids to eat their veggies. Personalize these pancakes by stirring in your own favourite seasonings such as chopped fresh herbs, taco seasonings or curry paste to the base recipe.

Recipe by Gay Lea Foods Co-operative®

Published on March 5, 2015

1

Prep Time:

10 mins

Cook Time:

20 mins

Total Time:

30 mins

Servings:

16

Yield:

16 pancakes

Jump to Nutrition Facts

Ingredients

1 small sweet potato, shredded
1 small Yukon Gold potato, shredded
1 small zucchini, shredded
1 large carrot, shredded
2 green onions, chopped
1 cup Nordica 2% or 4% Cottage Cheese
¾ cup all-purpose flour
2 eggs
½ teaspoon salt
½ teaspoon pepper
2 tablespoons Gay Lea Spreadables, or as needed
¼ cup Gay Lea Sour Cream
1 cup Shredded Cheddar cheese

Directions

Preheat the oven to 200 degrees F (100 degrees C). Toss sweet and Yukon Gold potatoes with zucchini, carrot and green onion. Stir cottage cheese with flour, eggs, salt and pepper until well blended; pour over vegetables and stir to combine.
Melt a little Spreadables in a large, nonstick skillet set over medium heat. Scoop 1/4 cup (50 mL) portions of vegetable mixture into skillet; flatten using back of measure. Cook for 5 minutes per side or until browned and cooked through. Transfer pancakes to a baking sheet in oven to hold warm. Repeat with remaining vegetable mixture, adding additional Spreadables to the skillet as needed. Serve pancakes with sour cream and cheese (if using).

Tips:

Use a box grater or a food processor to shred the vegetables.

Leave the skin on all the vegetables for added fiber and nutrients.

Freeze extra patties on a parchment paper-lined baking sheet to warm gently in a skillet or the oven for a quick lunch or side dish.

Whole wheat flour can be substituted for all-purpose flour.

Nutrition Facts (per serving)

106	Calories
5g	Fat
9g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 106
% Daily Value *
Total Fat 5g	7%
Saturated Fat 3g	14%
Cholesterol 34mg	11%
Sodium 187mg	8%
Total Carbohydrate 9g	3%
Dietary Fiber 1g	3%
Total Sugars 2g
Protein 6g
Vitamin C 2mg	11%
Calcium 61mg	5%
Iron 1mg	3%
Potassium 88mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.